Butternut Squash Ravioli
Butternut Squash Ravioli
Today it’s all about the pasta (without the pasta of course!) I'm excited to share with you my recipe for Eggplant Butternut Squash Ravioli. I've eliminated excess carbs by thinly slicing eggplant to use in place of the pasta.
This will be a great meal for my Dad. Since he's pretty much eliminated all pasta from his diet because of diabetes, even he would be able to enjoy this rich, satisfying Italian dish!
Dad's challenge with diabetes has changed over the years. At first it was all about eliminating carbs and losing weight. Now as he's aged, he's developed pain in his feet and most recently Parkinson's Disease. Controlling his blood sugar and strictly following his doctor's orders have become paramount to his health.
Dad sticks to a strict meal regime. He eats breakfast, lunch and dinner at specific times daily. Snacks are also an important part of this program. High protein bites like cheese work really well for him. Thankfully, Dad has reached his healthy weight and has been able to maintain it by following his healthcare provider's advice.
When Dad was originally diagnosed with diabetes he relied on discipline and determination to help him achieve his weight loss goals.
Another important component of Dad's success is exercise. Dad exercises daily, he walks and goes to the gym. He's been told to exercise because it can reduce glucose in the blood.
Dad has also learned exercise doesn't have to be a drudgery. The gym has become not just work out time, but a time to socialize with friends and on walks he carries his camera so he doesn't miss a photo opportunity.
So now it's time for Dad to grab a fork and head to the table to enjoy this delicious Eggplant Butternut Squash Ravioli! Let me show you how easy it is to substitute eggplant for pasta!
Make sure you slice them super thin. If you have a mandolin that's great, if not just use a sharp knife and slice as thin as possible. Then overlapped them slightly and place a dollop of butternut squash cheese mixture right in the middle.
Fold each side over to seal in the filling.
Now put them in a baking dish. First spray it with non-stick cooking spray and put 1 cup of sauce on the bottom of the pan. Then place the "ravioli" seam-side down in the pan. Top with the remaining sauce, mozzarella & parmesan cheese. Cover with foil and into the oven it goes.
Bake for 45 minutes with foil/15 more minutes without, makes the ravioli hot and bubbly. The cheese gets brown and the ravioli is perfectly done.
I like this method too because the large ravioli offers individual serving sizes with four generous portions. Taking a shortcut and using your favorite store-bought sauce makes it even easier.
What is your biggest challenge when it comes to healthy eating and healthy eating habits?
Butternut Squash Ravioli - Shopping List
- frozen butternut squash
- ricotta cheese
- parmesan cheese
- marinara sauce
Butternut Squash Ravioli - Tips
- use a mandolin slicer or slice the eggplant as thinly as possible
- don't overstuff the ravioli as the filling will ooze out
Eggplant Butternut Squash - Ravioli without the Pasta? You won't miss it a bit in this delicious Italian meal. Eggplant Butternut Squash Ravioli is an easy meal your whole family will enjoy guilt free!
Butternut Squash Ravioli
- 1 10 oz package frozen butternut squash
- ½ cup ricotta cheese
- ⅓ cup Parmesan cheese - divided
- 1 egg
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 Japanese eggplants
- 1 jar marinara sauce
- ½ shredded Mozzarella cheese
- ⅓ cup Parmesan cheese
- Preheat oven to 350 degrees
- Start by cooking the butternut squash - cook according to package directions, drain and allow to cool completely. When the butternut squash is cool, make the filling. Place the squash in a bowl and add the ricotta ⅓ cup parmesan cheese, egg, salt and pepper. Stir and mash the filling together.
- Next slice the eggplant. I used a mandolin slicer, but if you do not have a mandolin, just slice the eggplant as thin as possible. You'll need four strips for each "ravioli". Brush each slice with olive oil (or use olive oil cooking spray), lightly salt and pepper each slice.
- Lightly spray your baking dish with non-stick cooking spray. Place one cup of marina sauce in the bottom of baking dish, spreading evenly.
- Now it's time to build the ravioli. Place the eggplant strips on a flat surface. Two on the bottom horizontally, slightly overlapping - then two on the top vertically, again slightly overlapping the strips. In the middle place a dollop of filling - about two tablespoons, then fold each side towards the middle. Finish by folding the final side and place them seam-side down in the baking dish. Top with remaining sauce and sprinkle with mozzarella & remaining parmesan cheese.
- Cover the dish tightly with foil. Place in the preheated oven for 45 minutes. After 45 minutes remove the foil from the dish. Increase the oven heat to 400 degrees. Place the dish back in the oven uncovered for an additional 15 minutes or until the cheese is nicely brown and the sauce bubbly & hot. Remove from oven and let stand 10 minute prior to serving.
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*Compared to high glycemic carbohydrates.